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Highest quality "cheap" smoker?
I have had to fix my MES & it took about an hour. It has not missed a beat since & is used about 2 times a week. I personally, at this time in my life, would not have anything else than an electric "set it & forget it" type of smoker. I would buy another new one tommorow if imine could not be...- fishawn
- Post #8
- Forum: Propane Smokers
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?? Smoke than Oven
Another option may be to finish them early (not sure about your time schedule) & put them in a warmed up cooler, stuffed with blankets, towels or newpaper in the dead air spaces. This method will keep a large chunk of meat like those HOT for quite a while (as in hours). I have used this for both... -
New MES from Cabelas.
Congrats on the new MES, that's exactly what I use & besides a little repair work, it has been perfect & use it 2-3 times a week. SMOKE ON!- fishawn
- Post #8
- Forum: Electric Smokers
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marinade with beer, lime juice, garlic?
JI-Rod, that sounds good. Gonna try that one! Thanks!!- fishawn
- Post #8
- Forum: For New Members
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YAFPP (Yet Another First Pulled Pork) with Qview!
Looks Fantatstic, Nice Work! -
It's summertime, and I've not smoked for 6 weeks
How could you make it that long????? Maybe do a brisket & stuff some of that in the freezer?- fishawn
- Post #3
- Forum: General Discussion
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Howdy from Washington state
Greetings from Olympia, WA! Welcome................ -
Sausage Stuffer & Meat Grinder ?
Thanks for all the input..... I am leaning towards Northern Tool & Cabela's for individual components. I would like to find the metal gears also, but have got some input that the nylon ones are ok too. Meathunter: Ric Flair just flat out cracks me up too. Great story about meeting the... -
Hungry Ron? This is for you..... Pulled Pastrami Sammie!
A- Dave,,,,,,,,, A+ for the sandwhich & a D for WINE??, That sammy deserves an ICE COLD BUDWEISER with it. Looks Awesome! -
Sausage Stuffer & Meat Grinder ?
Here's some Wooooooooooooooo for all of Youoooooooooo! -
Sausage Stuffer & Meat Grinder ?
Great info MeatHunter, yes that is Ric Flair... WOOOOOOOOOOOOO!!!! -
Sausage Stuffer & Meat Grinder ?
Been making sausage with a "primitive" method of loading my Jerky Shooter with the ground & seasoned meat & shooting it into casings. It is labor intensive, but it does work. I like making sausage so thought about stepping up & getting some better equipment. I see Northern Tools has a grinder &... -
BBQ Spaghetti finished in the smoker - Q-view
Sounds interesting. I've never tried it, but have smoked Mac -n- Cheese and it was good, or uh....Really good. Worth a shot, keep us posted.- fishawn
- Post #8
- Forum: Side Items
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Old school MES 40 VS 60 pounds of meat
Sounds like (unfortunately) you may need to join the quite a few of us here that have had to learn MES repair skills. I experienced the same temperature drop like you did when mine was loaded with Butts. One of the terminal connectors in the wiring to the heating coil fried. I drilled out all...- fishawn
- Post #2
- Forum: Electric Smokers
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Salt & Pepper Only Seasoning?
Another thing I remeber him saying in the interview is someone asked him "What do you put in this sausage that makes it taste so good" and he answered something like "It's what we don't put in it" ....... Maybe some others will see this again on the tube, it was on the Travel Channel & was... -
Salt & Pepper Only Seasoning?
Tried a small batch, just over 1 pound with just Kosher Salt & CBP. Stuffed in natural casings (Bratwurst size) and smoked over Vine Maple and Hickory. They were actually very good. I know it sounds pretty much just like a smoked burger, or beef Fatty, but for me the "snap" of the natural... -
Smoked Pheasant Qview
Looks Fantastic!... I love Pheasant, but have only fried it & in enchiladas, tacos, nacho's, etc. Never had it smoked. Looks great, how did the crock pot Budweiser thing turn out? -
Salt & Pepper Only Seasoning?
Saw a show on the Travel Channel which featured great BBQ joints. One of the "old timers" they interviewed said the only seasoning in there family recipe sausage was salt & pepper. And it was primarily beef, with only a little bit of pork used. Anyone do this or have any comments?
